CRISPY CHICKEN STRIPS

Here’s a simple and delicious Crispy Chicken Strips recipe — golden, crunchy on the outside, tender and juicy inside. Perfect for dipping or stuffing in wraps!

🍗 Crispy Chicken Strips Recipe

Ingredients:

• 500g (1 lb) boneless chicken breasts or thighs, cut into strips

• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika

• 1/2 tsp cayenne pepper (optional for heat)

For Breading:

• 1 cup all-purpose flour

• 1/2 cup corn starch (for extra crispiness)

• 1 tsp baking powder

• 1 tsp paprika

• 1/2 tsp salt

• 1/2 tsp black pepper

For Frying:

• Neutral oil (vegetable, canola, or sunflower oil)

🔪 Instructions:

1. Marinate Chicken:
   In a bowl, mix buttermilk, salt, pepper, garlic powder, paprika, and cayenne. Add chicken strips, cover, and refrigerate for at least 30 mins (or up to overnight for extra flavor).

2. Prepare Breading Station:
   In a shallow bowl, combine flour, cornstarch, baking powder, and remaining seasonings.

3. Bread the Chicken:
   Remove chicken from marinade, let excess drip off. Dredge in flour mix — press the coating on firmly to make it stick.

4. Double Dip Option (Extra Crispy):
   Dip floured chicken briefly back in buttermilk, then dredge again in flour mix.

5. Heat Oil:
   In a deep pan, heat oil to 170–180°C (340–355°F). Fry chicken in batches without overcrowding the pan.

6. Fry:
   Cook for about 4–6 minutes, turning halfway through, until golden brown and cooked through (internal temp: 75°C / 165°F).

7. Drain & Rest:
   Place on paper towels or a wire rack. Let rest a couple of minutes before serving.

🍯 Serving Ideas:

• Serve with honey mustard, ranch, BBQ sauce, or spicy mayo

• Add to wraps, tacos, or over salads

• Great with fries or coleslaw